Mini Tart Cases for sweet confections
These mini tartlets are perfect for all kinds of bite-sized delicacies.
Nonstick Mini Muffin pan, with 24 cavities x 5 cm (about 2 inches), see photo:One 7 cm (about 2.75 inches) round cookie cutter
- 260 gr all purpose flour (about 9.2 ounces)
- 130 gr butter, straight from the fridge (about 4.6 ounces)
- 70 gr confectioner’s sugar, or caster sugar (about 2.5 ounces)
- 1 large egg, lightly beaten
- 1/4 tsp baking powder
- pinch of salt
- 1/2 tsp. vanilla extract ( optional, to taste )
Step 1 – Prepare the dough
Cut the butter in 1 cm (about 0.5 inch) slices and put in the bowl of a stand mixer, without the slices overlapping each other. Add the sugar.
In another bowl mix the flour, baking powder and salt and sift.
In a stand mixer with the paddle attachment in medium speed, beat the butter with the sugar till softened. Occasionally stop and scrape the sides of the mixing bowl with a silicone spatula. Add the egg and vanilla extract, if using, and beat to combine. It is ok if the mixture curdles.
Add the flour mixture and beat in slow speed until just combined and comes together in a dough. The dough should be soft and pliable, but not sticky.
- If it is too dry and crumbly and it does not come together in a uniform mass, add 1 Tbs. of liquid ( water, milk or juice )
- If it too wet and sticky, add 1 Tbs. of flour.
Combine. If the dough is firm and cool to the touch, you can use it right away. If it has warmed and softened, it should rest one hour in the fridge, before rolling.
Note: you can also either make the dough by hand, using a wooden spoon, or with a food processor
Prepare ahead: See options at the end of the post.
Step 2 – Roll and cut the dough
Preheat the oven to 175ºC (350ºF).
Roll the dough to 4 mm (about 0.15 inch) thickness. It helps if you roll it between two pieces of parchment paper. Alternatively, lightly dust the counter before rolling.
Using the 7 cm (2.75 inches) cookie cutter, cut the dough in 24 rounds.
[ see video ] Working with them one at a time, put a 3 cm (around 1.2 inches) round object in the centre of each piece of rolled-out dough. I used a 3 cm cookie cutter, but it can be anything you have handy, like a round piece of paper. This is the guide to make 3 small corner cuts around it, as shown in the video. Cutting small pieces of dough, will help it fit perfectly in the muffin pans. Place one dough round in each cavity of the pan and, using your thumb, push it downwards to adjust. Work around the bottom, corners and then sides. If available, find an object to shape it farther – I used a removable pan handle.
Put the filled muffin pan, uncovered, in the freezer for 10-20 minutes, or up to 2 hours.
Step 3 – Bake the tartlets
Bake the tartlets in the preheated oven for 15 – 20 minutes, till the crust turns to a golden colour. They should sound hollow when gently tapped underneath.
Remove from the oven and let stand for 10 minutes in the muffin tin, before turning them out on a wire rack to cool.
You can use them straight away or store them as instructed below.
Preparing in advance and storing:
Baked, store in:
- room temperature, in an airtight container for up to 3 days
- fridge, in an airtight container, for up to one week
- freezer, in a sealable bag, for up to one month. To thaw, spread them out on a wire rack and leave them for one hour.
Dough, raw, in the fridge for up to one day.
After completing step 1, store it covered with cling film:
- rolled, placed on a tray laid with parchment paper
- in the muffin tin, cut, rolled and shaped
Once baked, you can store it as above.
Dough, raw. In the freezer for up to one month.
After rolling (step 2), you can store it: